prawn taco keto bowl
Print Recipe
5 from 2 votes
This juicy keto friendly taco bowl is loaded with seasoned king prawns, green salsa, crisp lettuce and tender cauliflower rice. Served with a paprika and lime sour cream.
This dish is great for sharing, perfect for weekend potluck with friends. It is also a great option for meal prepping in bulk to provide you with lunches during the week.
Prep Time7 mins
Cook Time14 mins
Total Time21 mins
Course: Main Course
Cuisine: American
Keyword: Bowl, keto taco, low carb, low-carb taco, Prawn, shrimp taco, taco
Servings: 2 people
Calories: 370kcal


For the prawns

  • 150 g raw king prawns
  • 1 tbsp extra virgin olive oil
  • ½ tsp lime zest
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp chili powder
  • ¼ tsp garlic powder
  • salt and pepper to season

For the green salsa

  • 1 large spring onion (green onion) roughly diced
  • 1 tbsp fresh coriander (cilantro) roughly chopped
  • 1 tsp lime juice
  • ½ tbsp extra virgin olive oil
  • ½ small cucumber diced
  • ½ medium avocado peeled and diced
  • a pinch of sea salt

For the cauliflower rice

  • 4 cherry tomatoes quartered
  • 200 g cauliflower rice
  • 1 clove garlic minced
  • 1 tsp smoked paprika
  • 1 tbsp extra virgin olive oil
  • ¼ medium white onion finely diced
  • salt and pepper to season

To serve

  • 4 iceberg lettuce leaves
  • 2 tbsp sour cream
  • 1 tsp lime juice
  • ¼ tsp smoked paprika


  • Add all the salsa ingredients to a mixing bowl and stir together well to combine. Cover and refrigerate until ready to serve.
  • To prepare the prawns, add the olive oil, lime zest, spices and seasonings to a mixing bowl. Stir well to combine. Add the prawns and coat in the oil and seasonings.
  • Heat a frying pan (skillet) over a medium/high heat and add the prawns. Cook for 4-5 minutes until the prawns turn pink and are piping hot through.
  • To prepare the rice, heat the olive oil in a medium pan over a low/medium heat. Add the onion and garlic and sweat until tender.
  • Add the cherry tomatoes and paprika and stir well to combine. Cook for a minute or so until the tomatoes soften and start to break down.
  • Add the cauliflower rice and a tablespoon of water. Stir well to combine and cook for a minute or two until the rice is hot through.
  • Arrange two lettuce leaves in serving bowls and top with the prawns. Divide the salsa and rice between the two bowls.
  • Mix the sour cream with the remaining lime juice and sprinkle with the smoked paprika to serve.


Calories: 370kcal | Carbohydrates: 16g | Protein: 23g | Fat: 26g | Fiber: 7g

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